Skara from capelin
Composition / ingredients
4
Servings:
Step-by-step cooking
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We will defrost the fish, wash it, gut and remove the heads is not required!
We will peel the onion and cut it into half rings or whole rings.
For the marinade: salt, sugar, pepper, cinnamon and lime juice (lemon) put in a bowl. Brew strong tea in 200ml of boiling water, strain and mix the hot tea with the contents of the bowl, mix thoroughly so that the salt and sugar dissolve. When the mixture cools down, add the vegetable oil.
Then everything is simple: take a deep frying pan or a saucepan - spread half of the capelin with a layer of 1m, half of the onion and a few leaves of laurel on top, then the remaining fish, the remaining onion and a few more leaves of laurel. We fill everything with marinade, put a press plate on top so that the fish does not "jump" during extinguishing, cover with a lid and put on the slowest fire for exactly 1 hour.
Meanwhile, we will boil potatoes for a side dish, in which we will not add anything except a pinch of salt. When the fish is ready, we serve it with potatoes and chopped herbs. Drinks - of your choice))). Enjoy your meal.
The fact that the fish turns out fragrant means not to say anything. The husband was already in the stairwell, went home and immediately ran to dinner. So...I think you will appreciate the dish I found!!! Thanks to these cute fishermen who invented it))))
We will peel the onion and cut it into half rings or whole rings.
For the marinade: salt, sugar, pepper, cinnamon and lime juice (lemon) put in a bowl. Brew strong tea in 200ml of boiling water, strain and mix the hot tea with the contents of the bowl, mix thoroughly so that the salt and sugar dissolve. When the mixture cools down, add the vegetable oil.
Then everything is simple: take a deep frying pan or a saucepan - spread half of the capelin with a layer of 1m, half of the onion and a few leaves of laurel on top, then the remaining fish, the remaining onion and a few more leaves of laurel. We fill everything with marinade, put a press plate on top so that the fish does not "jump" during extinguishing, cover with a lid and put on the slowest fire for exactly 1 hour.
Meanwhile, we will boil potatoes for a side dish, in which we will not add anything except a pinch of salt. When the fish is ready, we serve it with potatoes and chopped herbs. Drinks - of your choice))). Enjoy your meal.
The fact that the fish turns out fragrant means not to say anything. The husband was already in the stairwell, went home and immediately ran to dinner. So...I think you will appreciate the dish I found!!! Thanks to these cute fishermen who invented it))))
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Cinnamon - 247 kcal/100g
- Bay leaf - 313 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Black pepper peas - 255 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Black Tea - 0 kcal/100g
- Lime juice - 10 kcal/100g
- Capelin - 113 kcal/100g
